Barbecue slices with baked potato

Name: Barbecue slices with baked potato
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 large potatoes (about 200 g each); 100 g Raclette cheese (piece); 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Pork escalope; 2 TABLESPOONS Oil; 1 (250 ml) bottle of barbecue sauce; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

4 large potatoes (about 200 g each)
100 g Raclette cheese (piece)
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Pork escalope
2 TABLESPOONS Oil
1 (250 ml) bottle of barbecue sauce
baking paper

Directions

1
Wash the potatoes thoroughly and cook covered in water for about 20 minutes. Grate cheese and mix with sour cream. Season with salt and pepper.
2
Drain the potatoes. Score each potato lengthwise and break open a little. Place them on a baking tray lined with baking paper. Spread the sour cream on top and bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: s.
3
manufacturer) Bake for 15-18 minutes.
4
Dab meat dry and cut into strips. Heat oil in a coated pan. Fry the meat for 2-3 minutes. Season with salt and pepper. Pour barbecue sauce over the meat, bring to the boil and season to taste.
5
Take the potatoes out of the oven. Spread the shredded potatoes on top and serve.